OUR TEAS

WHITE TEA

White teas are the least processed of all teas. The newest leaves of spring are carefully selected, very quickly withered and then dried; either in open air, by the sun, or mechanical means. Due to this simple process of withering, they take a little longer to brew, though may be enjoyed with either a short or long steeping. Like most high quality teas, these will profit from several steepings as the flavors come out slowly.

Drum Mountain White CloudFrom the famous Drum Mountain Monastery in the northern Fujian Province in China, where they’ve been growing tea for centuries. This is a “white peony” or the “two leaves and a bud” and the end of the stem, the newest spring growth. This is known as a low-caffeine varietal. Staff tasting impressions: Mild, sweet and fragrant with a soft nutty flavor, acorn, mint, pine, spicy dried plum, riparian plants like mugwort, pleasant cleansing astringency, nectarines and cantaloupe, savory spices and lightly creamy.

GREEN TEA

Green tea is from leaves that are picked, heated just enough to make the leaves pliable so they may be rolled, twisted, curled or pressed. Simply, this breaks the outer structure of the leave, exposing the inner juices and oils to concentrate and oxidize. A quick oxidation produces a green tea, and the leaves are then “fired” again to stop the process.

Dragon Well Special HarvestFrom the Zhejiang Province in China Dragon Well is one of China’s Famous Teas, and this is an excellent example. Known for it’s cooling qualities. Staff tasting impressions: Toasty, walnut-almond, aromatic, anise, dew evaporating from meadow grass, Asian noodles.

Dragon Pearls with Jasmine The best of dozens of Pearls we’ve tried this year, from top grade pearls not usually used for scenting. Dragon Pearls are the two leaves and a bud that have been rolled into a little ball, sometimes called Yin Yangs, as the white bud and green leaves look similar to the famous Chinese symbol of balance, interconnectedness and polarity. Staff tasting impressions: Good green tea flavors well balanced with jasmine. From real night-blooming jasmine blossoms- not from jasmine oils of lesser pearls.

OOLONG

Somewhere between green and black teas lie the oolongs. After the leaves are picked, they are spread out and allowed to wither slowly until most of the moisture has evaporated and the juices have concentrated. During this process, they are tossed and rolled hourly, allowing a very slow oxidation until the oolong master decides they are finished. The leaves are then fired again to stop the oxidation and enzymatic changes. Lightly oxidized leaves can look quite green, and darkly oxidized like a black tea, but the flavor and aroma is uniquely oolong.

BLACK TEAS

Like green tea and oolongs, the leaves are picked, withered and rolled, twisted or curled. The leaves are then laid out in cool, humid rooms to oxidize slowly. The oxidation turns the leaves anywhere from gold to copper to quite black according to the producer, and are then fired to stop the process.

Hugo’s Breakfast Tea This year we’ve selected Black Bi Luo Chun as our house black tea. Bi Luo Chun is another of China’s famous teas also known as Xia Sha Ren Xiang which translates as Astounding Fragrance. Bi Luo Chun roughly translates as “little green snail shells” or “Green Snail Spring” because of the very unique way the leaves are tightly rolled into a spiral, like a snail. This tea is grown in the Lake Taihu area in the Zhejiang Province on high elevation mountain tops near two lakes. The clouds and mist from the lakes is perfect growing conditions for tea, and the surrounding fruit trees give extra aroma to the leaves. The leaves are picked in late spring, and usually processed into green tea. Staff tasting impressions: Smooth, mellow and rich. Fresh water in autumn, golden leaves, mild honey and caramel, just baked pastry. Great with or without milk.

PU ERH TEAS

Pu Erh teas are grown in the Yunnan, China and can be white, green or black teas that undergo a very slow “fermentation” by being aged deep in caves of that province for many years, even decades. Legend has it that Pu Erh helps with weight loss, assimilation of fat, lowering cholesterol, and hangovers.

1996 Pu Erh Large leaf from ancient trees. Steep a long time to allow the leaves to open, and will take a minimum of 3 pots to maximize the flavors! Staff tasting impressions: Has notes subtle tobacco and roasted barley, sweet and creamy finish, and a good amount of earthy, mineral cave aroma.

Ginger Pu ErhOrganic Pu Erh and ginger, both known to be good for digestion, they work well together.Staff tasting impressions: Candied ginger at first, then gingerbread, raisins, pears, earthy.

HERBAL AND SPICE “TEAS”

Licorice MintOrganic and wild-crafted. The benefits of licorice are too many to list, anti-depressant, chronic fatigue and asthma to name a few. The mint brings out the flavor, and this tastes unlike any licorice we’ve ever had.